Baked Cod with Tomato & Onion

Name: Baked Cod with Tomato & Onion
Total time: 50 min
Yield: 2 servings
Ingredients: 360 g Skinless cod fillets; 300 g Tomato; 150 g Red onion; 0.5 whole Bell pepper; 2 cloves Garlic; 2 tsp Ají amarillo paste; 1 tbsp Olive oil; 150 g Long grain rice; 440 ml Water; 0.5 whole Lime; 10 g Cilantro; 0.5 tsp Salt

Skinless cod bakes under soft tomato, red onion and pepper, with cilantro and plain rice to catch the light cooking juices.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Skinless cod fillets360 g
Tomato300 g
Red onion150 g
Bell pepper0.5 whole
Garlic2 cloves
Ají amarillo paste2 tsp
Olive oil1 tbsp
Long grain rice150 g
Water440 ml
Lime0.5 whole
Cilantro10 g
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish. Check chili paste for other allergens.

Method

Prepare the vegetables

Heat a conventional oven to 200°C (400°F). Core the tomatoes and cut into wedges. Peel and thinly slice the onion. Deseed the red pepper and cut into narrow strips. Peel and mince the garlic. Heat the oil in a frying pan over medium heat and soften the onion and pepper for 6–8 minutes.

Make a loose tomato topping

Add garlic and ají amarillo and stir for 1 minute. Add the tomatoes, 80 ml water and 0.25 tsp salt. Simmer for 5 minutes, until the tomatoes begin to soften but keep some shape.

Bake the cod

Check two cod fillets for bones, removing any, and pat dry. Arrange in a shallow baking dish and sprinkle with the remaining 0.25 tsp salt. Spoon over the hot vegetables and their liquid. Bake for 15–20 minutes, depending on thickness, until the centre of each fillet reaches 70°C (158°F) and the flesh flakes opaquely. Clean raw-fish surfaces and utensils.

Cook the rice in parallel

While the topping cooks, rinse the rice and put it in a small saucepan with the remaining 360 ml water. Bring to a boil, cover and cook over the lowest heat for 15–18 minutes, until tender and absorbed. Rest off the heat, covered, for 5 minutes.

Add the fresh finish

Squeeze 1 tbsp juice from the half lime over the baked fish. Wash and chop the cilantro and scatter over the vegetables. Serve one fillet per person with its topping, cooking liquid and half the rice.

This is a fully cooked oven dish, not citrus-cured fish. Keep the tomato sauce loose enough to spoon over the rice rather than reducing it to a paste.

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